Apple Pie

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and apple pie crust (either traditional or lattice). This pie is the ultimate crowd pleaser, and just can’t be beat!

Do you love pie recipes as much as I do? Try my Lemon Sour Cream Pie, Triple Berry Pie, or Pumpkin Cheesecake!

Why I love this recipe:

• Holds Together – Easy to slice and serve without any apples sliding around. Everyone gets their fair share of apple filling and the buttery crust!
• Flavorful – Packed full of all the cinnamon and spices you love, this is really the BEST apple pie recipe!
• Perfect Crust – Buttery, flakey, and so EASY to make, this pie crust will make your pie stand out from the rest!

What type of Apples to Use:

Choose tart apples for apple pie, and I always like to use more than one type of apple, to add variety of flavor. My go-to for apple pie is a combination of granny smith and honey crisp apples. I also like to use Janagold (a cross between Jonathan and Golden Delicious) or Northern Spy (red and green apple in season October/November and thought of as the perfect Apple Pie apple).

How to make Apple Pie Filling:

Prepare Apples: Peel, core, and cut apple slices. (I use a johnny apple peeler to make this process extra easy as it does it all in one). Make sure your apple slices are cut relatively thinly.

Combine Spices: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, then set aside.

Coat Apples: Melt butter in a large sauté pan/skillet over medium-high heat then add the apples to the skillet and stir them to coat them in butter. Immediately add the spice and sugar mixture, stirring to coat the apples.

Cook Apples: Lower heat to medium then cook the apple mixture for 3-5 minutes.

Sprinkle the flour and cornstarch over the apples and stir well to coat.

Remove from heat and stir in lemon juice. Optional: Pour the mixture out onto a baking sheet to allow it to cool quicker, while you prepare your pie crust.

Add to pie crust: Add cooled pie filling into a pie dish with a cold, unbaked pie crust in it.

Add top crust: Cut the top crust into a few strips, to add a pretty lattice crust, or place the whole pie crust on top of the pie, and cut a few slits on top for seam to escape.

Brush lightly with an egg wash and sprinkle with sugar.

Bake at 425 degrees F for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Bake for 30 to 40 more minutes, until the filling is bubbling and the crust is golden.

Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.

For best results, store baked apple pie on the counter for a day or in the refrigerator for 2-3 days.

Tips for a perfect Apple Pie Crust:

• Use an unbaked crust – No need to blind bake this pie crust.
• Use two crusts– You’ll need two crusts, one for the bottom of the pie pan and one placed over the filling. I love my pie crust recipe to ensure I have enough crust to work with to make a lattice topping (you can also use a traditional pie crust on top if you’d like).
• Allow the hot apple filling to cool before adding it to the pie crust so that the fats in the pie crust stay cold, creating a flakey crust as it bakes.
• Two oven baking temperatures: We start with the pie at a high temperature to help set the crust. Then lower the temperature to continue cooking.

Make Ahead and Freezing Instructions:

To Make Ahead: The pie dough can be made several days in advance, or frozen for months ahead of time. The pie filling can be made a day ahead, stored in a covered container in the fridge. The entire pie can also be made a day ahead of time. Once cool, cover and refrigerate.

To Freeze: The pie crust and apple pie filling can be frozen, separately, for up to 3 months. Thaw completely in the fridge and then assemble. Baked apple pie can also be frozen once it has cooled completely. Cover it well with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw for about 1.5 days in the refrigerator before serving.

More recipes using Apples:

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Recipe

4.95

from

20

votes

Classic Apple Pie

An easy Apple Pie recipe with step-by-step photos and tips for making homemade apple pie filling and apple pie crust (either traditional or lattice). This pie is the ultimate crowd pleaser, and just can’t be beat!

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Author

Lauren Allen

Course

Dessert

Cuisine

American

Servings

8

Calories

329

Cost

8

Prep

30

mins

Cook

1

hr

10

mins

Cool baked pie

2

hrs

Total

3

hrs

40

mins

Save Recipe

Equipment

• Johnny Apple Slicer

  (optional)

• Pastry Brush
• Pie Pan

Ingredients

 

 

• ▢

  6

  large

  apples

  , peeled, cored, and thinly sliced , (3 honey crisp and 3 granny smith)

• ▢

  1 1/2

  teaspoons

  ground cinnamon

• ▢

  1/4

  teaspoon

  ground allspice

• ▢

  1/8

  teaspoon

  ground cloves

• ▢

  1/8

  teaspoon

  ground nutmeg

• ▢

  ¼

  teaspoon

  kosher salt

• ▢

  ¾

  cup + 1 tablespoon

  granulated sugar

  , divided

• ▢

  2

  Tablespoons

  unsalted butter

• ▢

  2

  Tablespoons

  all-purpose flour

• ▢

  2

  teaspoons

  cornstarch

• ▢

  1

  Tablespoon

  lemon juice

• ▢

  1

  recipe

  homemade pie crust

  (My recipe makes dough for 2 crusts; 1 for top and 1 for bottom)

• ▢

  Egg wash: 1 egg beaten with 1 Tablespoon milk

Instructions

 

• Peel, core, and thinly slice apples. I use a

  . I use a johnny apple peeler which does all three at once. Make sure the apple slices are relatively thinly.

• Make apple pie filling: Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside. Melt butter in a large pan/skillet over medium-high heat. Once melted, add the apples and sprinkle the sugar mixture over the top. Gently stir to coat the apples.

• Cook: Lower to medium heat and cook the apple mixture for 3-5 minutes, until the apples are slightly tender. Sprinkle the flour and cornstarch over the apples and toss until well combined. Remove the pan from heat and stir in lemon juice. Optional: Pour the apple pie filling out onto a baking sheet to allow it to cool faster while you prepare your pie crust.*

• Preheat oven: Place a large baking sheet on the middle rack of oven and preheat the oven (with the pan inside) to 425 degrees F. (This is optional, but cooking the pie on a hot baking sheet will help the bottom crust cook and not be soggy.)

• Prepare crusts: Remove one disc of dough from the refrigerator and roll it out to about 12 inches in diameter. Fit this crust into a 9-inch pie plate. Place the pie plate, with the dough, in the fridge while you roll out the second crust. Roll out the remaining dough on a lightly floured surface.

• Add filling: Remove the pie crust from the fridge or freezer and pour the apple pie filling into it.

• Add Top Crust: Cover with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow the steam to vent, or you can make a simple lattice crust. Pinch and fold the bottom and top crust edges together to create a nice crust and seal them together. Crimp pie edge.

• Brush with egg wash: Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.

• Bake: Place pie in oven on top of hot baking sheet and bake for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F. Continue to cook until the filling is bubbling and the crust is golden, about 30 to 40 more minutes.

• Cool: Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.

Notes

Apple Filling: Allow it to cool a little before adding it to the pie pan so that the fats in the pie crust stay cold, creating a flakey crust.

Storing Instructions: Store baked apple pie on the counter for a day or in the refrigerator for 2-3 days.

Make Ahead Instructions: The pie dough can be made several days in advance, or frozen for months ahead of time. The pie filling can be made a day ahead, stored in a covered container in the fridge. The entire pie can also be made a day ahead of time. Once cool, cover and refrigerate.

Freezing Instructions: The pie crust and apple pie filling can be frozen, separately, for up to 3 months. Thaw completely in the fridge and then assemble. Baked apple pie can also be frozen once it has cooled completely. Cover it well with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw for about 1.5 days in the refrigerator before serving.

Recipe adapted from NY Times.

Nutrition

Calories:

329

kcal

Carbohydrates:

61

g

Protein:

2

g

Fat:

10

g

Saturated Fat:

4

g

Polyunsaturated Fat:

1

g

Monounsaturated Fat:

4

g

Trans Fat:

0.1

g

Cholesterol:

8

mg

Sodium:

177

mg

Potassium:

210

mg

Fiber:

5

g

Sugar:

41

g

Vitamin A:

179

IU

Vitamin C:

8

mg

Calcium:

18

mg

Iron:

1

mg

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I originally shared this recipe September 2019. Updated November 2022.